Ingredients
6 garlic cloves peeled and grated
3 inches fresh ginger, peeled and grated
2 to 3 fresh red chilies, deseeded and chopped
olive oil
1 TBS mustard seeds
1 TBS paprika
2 tsp ground cumin
2 tsp ground coriander
3 TBS garam masala (available in ethnic food section)
200g/7oz greek yogurt
4 medium chicken breasts, skinned and cut into chunks
1 TBS butter
2 medium onions, thinly sliced
2 TBS tomato puree
handful of ground cashew nuts or almonds
sea salt
115ml/4 oz double cream
bunch of chopped fresh coriander
juice of 2 limes
Preparation
Combine garlic, ginger and chilies. heat oil and toss in mustard seeds, when they start to pop, remove from heat and add to garlic mix with paprika, cumin, coriander and 2 TBS of the garam masala. Place 1/2 of this in a bowl, add yogurt and chicken, stir and leave to marinate for about 1 hour.
Melt butter in pan where mustard seeds were, add onions and remaining 1/2 of spice mix. Cook for 15 minutes, add tomato puree, ground nuts and 1/2 litre/1 pint of water and 1/2 tsp salt. Stir well and simmer for a few minutes.
Place the chicken on a hot grill or BBQ and sear unti cooked through. Warm the sauce, add the cream and the final TBS of garam masala. When boiled, remove from heat and add grilled chicken, top with coriander and lime juice.
